garlic4 heads
peeled and smashed, about 10 ounces
 olive oil2 cups
fruity such as Spanish olive oil
 salt1 tsp
 red chili flake2 tsp
 lime juice 1/2 cup
fresh squeezed


8x8-inch pan or equivalent
potato masher or equivalent
large resealable glass jar
Preheat the oven to 325°F.
Break up each head of garlic, cut the ends of each clove, smash, then peel.
Combine the garlic, oil, and salt into the baking dish. Check that the garlic is fully submerged in olive oil. Add more olive oil if needed. Bake in the oven for about 45-55 minutes until the garlic is soft and lightly browned.
Add the lime juice and optional chili flake. Bake for another 20 minutes for the garlic to absorb the lime.
Mash the garlic and oil with a potato masher until the garlic becomes a course purée. Carefully transfer the garlic and oil into a large glass container and seal. If not using immediately, allow the container to come to room temp before storing in the fridge. As long as the garlic is submerged with enough olive oil, the mojo de ajo will keep in the fridge for 3 months.

Rick Bayless